Directions:
- Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
- Wine Recommendation: Since a red wine would accent the Swiss chard's bitterness, try a full-bodied tocai friulano. Its nutty flavor will mirror that of the chickpeas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.73 Kcal (2293 kJ) | ||
| Calories from fat | 155.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.24g | 27% | |
|---|---|---|---|
| Sodium | 1268.36mg | 53% | |
| Potassium | 984.04mg | 21% | |
| Total Carbs | 78.38g | 26% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 24g | 48% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 167.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 89.54 Kcal (375 kJ) | ||
| Calories from fat | 25.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 27% | |
|---|---|---|---|
| Sodium | 207.35mg | 53% | |
| Potassium | 160.87mg | 21% | |
| Total Carbs | 12.81g | 26% | |
| Sugars | 0.93g | 23% | |
| Dietary Fiber | 0.68g | 17% | |
| Protein | 3.92g | 48% | |
| Vitamin C | 4.5mg | 46% | |
| Iron | 0.6mg | 22% | |
| Calcium | 27.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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